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Shrimp Curry

Recipe and image from Burma: Rivers of Flavor by Naomi Duguid


 

Serves 4

16 oz shrimp, peeled and deveined 455 g
1/4 cup minced shallots 60mL
1/2 tsp minced garlic 2.5 mL
3 TBsp peanut oil 45 mL
1/8 tsp turmeric 0.5 mL
1½ cups chopped ripe tomatoes or canned crushed tomatoes 355 mL
3/4 cup water 178 mL
2 tsp fish sauce 10 mL
2 green cayenne chiles, seeded and minced, or to taste
1/2 tsp salt, or to taste 2.5 mL
1/4 cup coriander leaves (optional) 60 mL
1 lime, cut into wedges (optional)

RINSE the shrimp and set aside. If you have a mortar, POUND the minced shallots and garlic to a paste.

Heat the oil in a wok or a wide, heavy skilled over medium-high heat. Add the turmeric and STIR, then toss in the shallots and garlic, lower the heat to medium and cook, stirring frequently until softened and translucent, about 2 minutes. Add the tomatoes and COOK for several minutes at a medium boil, stirring occasionally until the tomatoes are well softened and the oil has risen to the surface.

Add the water and fish sauce, bring to a medium boil and add the shrimp. Cook for several minutes or until the shrimp start to turn pink, then toss in the minced chiles and salt, stir briefly and remove from the heat. TASTE and adjust the seasoning if necessary.

Turn out into a bowl, top with the coriander leaves, if using, and put out lime wedges, if you wish. Serve hot or at room temperature.

 

Excerpted from Burma: Rivers of Flavor. Copyright © 2012 Naomi Duguid. Published by Random House Canada. Reproduced by arrangement with the publisher. All rights reserved.

 



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